Italian-Style Braised Short Ribs

These tender, flavorful short ribs are slow-cooked in a rich tomato and red wine sauce, filling your kitchen with irresistible aromas. Perfect for a cozy dinner, they pair beautifully with creamy polenta or crusty bread.

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TIME1 hr 45 min

SERVINGS4

RATING4.9 / 5

COOKBOOK / 28203

01 / WHAT YOU NEED

Ingredients

Adjust servings4

1 tablespoon butter 3 slices bacon, chopped 2 pounds beef short ribs, cut into 2 inch pieces 1 ½ teaspoons salt 1 cup beef broth 2 tablespoons fresh lemon juice ¼ cup red wine

02 / HOW TO MAKE IT

Let's cook.

01

Brown and Bake Meat

Start by heating your oven to 350°F (175°C). In a large, heavy pan over medium heat, melt the butter and cook the bacon and short ribs together, stirring often, until everything is nicely browned—this should take about 10 minutes. Once browned, move the ribs and bacon into a baking dish that holds about 2 quarts. Season everything with salt and pepper, then pour in the beef broth, lemon juice, and red wine. Sprinkle the oregano over the top and give it a gentle mix to combine. Cover the dish and pop it into the oven. Let it cook for about 1 ½ to 2 hours, or until the meat is tender enough to pull away from the bone easily. Before serving, skim off any excess fat from the surface for a cleaner taste.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Brown the ribs well before braising to develop a rich, caramelized flavor.
- Use a heavy pot or Dutch oven to ensure even heat distribution.
- Let the meat rest in the sauce after cooking to absorb more flavor.

Why you’ll love it

This dish is rich, tender, and full of deep flavors that come from slow cooking. The meat becomes so soft it falls off the bone, making every bite satisfying. It’s a comforting meal that brings warmth and a touch of elegance to the table.

Serving ideas

Serve these tender ribs over creamy polenta or buttery mashed potatoes to soak up the delicious sauce. A side of roasted vegetables or a simple green salad adds a fresh balance to the meal.

Storage & leftovers

Allow the ribs to cool completely before storing in an airtight container. They keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months. Reheat gently on the stove to preserve the texture and flavor.